Try your hand at this delicious Italian recipe from Two Greedy Italians.


  • 1.7 litre milk

  • 1 vanilla pod

  • rind of ½ lemon

  • 200g sugar

  • 300g arborio rice

  • 5 large eggs, separated

  • 50ml orange liqueur

  • 40g raisins

  • grated zest of 1 orange, plus extra for serving


  • 1.

    Rice is sometimes used for making cakes in Italy and this is certainly true in the northern regions, where it is cultivated and plentiful. This cake is extremely nutritious and filling – perfect as a teatime snack for children home from school, or even for breakfast!

  • 2.

     Preheat the oven to 180°C. Grease and line a 24cm loose-bottomed cake tin with greaseproof paper.

  • 3.

     Place the milk, vanilla pod, lemon rind and sugar in a large saucepan and bring to the boil. Add the rice and simmer on a medium to low heat for about 20–25 minutes, until the rice is al dente and has absorbed the milk but still has a creamy consistency. Remove from the heat and allow to cool. Discard the lemon rind.

  • 4.

     In a bowl, whisk the egg yolks and liqueur until creamy. In another bowl, whisk the egg whites until stiff.

  • 5.

     Add the egg yolk mixture to the cooled rice, then fold in the stiffened egg whites, followed by the raisins and orange zest. Pour in the prepared tin and bake in the oven for 1 hour. Serve warm or cold, sprinkled with a little extra orange zest to finish.

  • 6.


  • Spirts and Liqueurs:

  • 1.

     Italians love aperitif and digestif spirits, especially the latter. Most of them are commercially bottled – once by monasteries and pharmacies – but some can be made at home. For this you need pure 95 per cent (by volume) alcohol, which you can buy freely in Italy. After maceration with herbs, roots or other flavourings, it is diluted to drinkable strength. (You could use strong vodka or schnapps.) I make nocino, with green walnuts and limoncello, and Sardinian mirto, made with myrtle. There are many liqueurs called amaro (bitter). The brandy of Italy is grappa, made from pomace (the pressed grape pulp, skins and stems left over from wine-making) and there are hundreds of varieties. It can be added to a morning espresso, a caffè corretto (‘corrected coffee’).



Two Greedy Italians Eat Italy By Antonio Carluccio & Gennaro Contaldo, Published By Quadrille (£20, Hardback)

Photos:Photos ©David Loftus

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Posted by Shirley236Report
Going to try that one